Ingredients

• 6 piece tomatoes
• 4 piece green bell peppers
• 4 tbsp olive oil
• 1 piece onion
• 3 clove garlic
• 1 tbsp tomato paste
• 1 bunch fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp sugar

Instructions

1. Prepare the vegetables

   Dice the tomatoes into 2cm cubes, removing the hard stem parts. Cut the bell peppers into 2cm strips, discarding seeds and white membranes. Finely chop the onion and mince the garlic cloves. Chop the parsley leaves finely, discarding thick stems. Do not cut vegetables too small or they will become mushy during cooking.

2. Sauté the aromatics

   Heat olive oil in a large pan over medium heat for 2 minutes until shimmering. Add the chopped onion and cook for 4-5 minutes, stirring frequently, until softened and translucent. Add minced garlic and cook for 1 minute until fragrant. Do not let the garlic burn or it will become bitter.

3. Add tomato paste

   Stir in tomato paste and cook over medium heat for 2-3 minutes, stirring constantly, until the paste darkens slightly and becomes fragrant. The paste should coat the onions evenly and lose its raw taste. Do not cook too long or the paste will stick to the pan.

4. Cook the peppers

   Add the bell pepper strips to the pan and stir well to coat with the onion mixture. Cook over medium heat for 6-8 minutes, stirring occasionally, until peppers begin to soften but still have a slight crunch. They should be bright green and slightly caramelized. Do not overcook or they will become too soft.

5. Add tomatoes and season

   Add the diced tomatoes, salt, black pepper, and sugar to the pan. Stir gently to combine all ingredients. Cook over medium-low heat for 8-10 minutes until tomatoes release their juices and soften slightly but still hold their shape. The mixture should be saucy but not watery. Do not stir too vigorously or the tomatoes will break apart.

6. Finish and serve

   Remove the pan from heat and stir in half the chopped parsley. Let the dish rest for 2-3 minutes to allow flavors to meld together. The vegetables should be tender but not mushy, with a light sauce coating them. Garnish with remaining parsley and serve immediately. Do not let it sit too long or vegetables will lose their vibrant color.

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